This is truly one of those 5 minutes to prepare recipes. Basically, coat the pork shoulder roast, throw it in the Dutch oven and then into the real oven.
Makes really great pork tortillas — or just pork to pile onto your plate. Great with salsa on the side!
We originally came across a version of this recipe in The New Cooks Tour of Sonoma by Michele Anna Jordan. It became a Loftesness family favorite from the first time we tried it! In addition to her own web site, Jordan also writes a regular food column for the Santa Rose Press Democrat.
In a small bowl, mix together the salt and chipotle powder and rub it into the
pork, being sure to cover the entire surface of the meat with the mixture.
Put the pork in a clay roaster or other deep roasting pan with a lid, place
the covered roaster in the oven, and turn the heat to 275°F.
Cook until the pork falls apart when you press it with the back of a fork,
about 3 1/2 to 4 hours. Remove it from the oven and let rest, covered, for
Heat the tortillas on a medium-hot griddle, turning them frequently, until
they are warmed through and soft. (Alternatively, heat them on a plate in
the microwave). Wrap them in a tea towel and place them in a basket.
Transfer the pork to a large serving platter and use two forks to pull it
Add the lime wedges to the platter, place the cilantro in a small serving
bowl, and serve immediately, with the tortillas on the side.
To fill the tortillas, set two, one on top of the other, on a plate, spoon
some of the pork on top, squeeze a little lime juice over the pork, sprinkle
some cilantro on top and fold in half.
We had some romaine lettuce left over from an
earlier salad and found that adding a bit of lettuce to the tortilla filling
added a refreshing bit of ‘crunchiness’ to the taste. Yum!
Here’s a link to Elise Bauer’s blog post about a recent Wall St. Journal recipe for Slow-Roasted Pork Shoulder with Melted Apples that we made recently. Also very nice without the heat of the chipotle pepper.